Ingredients (Serves 2-4)

For the Steak:

• 2-4 ribeye or New York strip steaks (1-1.5 inches thick)
• 2 tbsp olive oil
• Salt and freshly ground black pepper (to taste)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp fresh rosemary, finely chopped

For the Herb Butter:

• 4 tbsp unsalted butter, softened
• 1 clove garlic, minced
• 1 tsp fresh parsley, chopped
• 1/2 tsp thyme leaves
• 1/2 tsp lemon zest (optional)
• Pinch of salt

For the Smashed Potatoes:

• 1 lb baby potatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper (to taste)

For the Asparagus:

• 1 lb fresh asparagus, ends trimmed
• 1 tbsp olive oil
• Salt and pepper (to taste)
• 1/2 tsp red pepper flakes (optional)

Preparation Steps

1. Prep the Steak

1. Remove steaks from the fridge about 30 minutes before cooking to bring them to room temperature.
2. Pat the steaks dry with paper towels, then rub them with olive oil.
3. Season generously with salt, pepper, smoked paprika, garlic powder, and rosemary. Set aside.

2. Make the Herb Butter

1. In a small bowl, mix softened butter with minced garlic, parsley, thyme, lemon zest, and a pinch of salt.
2. Form into a small log or dollop and chill in the fridge until ready to use.

3. Cook the Potatoes

1. Boil baby potatoes in salted water until fork-tender (about 12-15 minutes). Drain and let cool slightly.
2. Use a flat-bottomed glass or a heavy object to gently smash each potato.
3. Preheat your Blackstone griddle to medium-high heat and drizzle with olive oil.
4. Place the smashed potatoes on the griddle. Season with garlic powder, smoked paprika, salt, and pepper.
5. Cook for 5-7 minutes per side, pressing down gently to crisp them up. Remove and keep warm.

4. Cook the Steak

1. Heat the Blackstone to high heat. Add a small drizzle of olive oil and spread it evenly.
2. Sear the steaks for 3-4 minutes on the first side without moving them. Flip and cook for another 3-4 minutes for medium-rare (adjust time for desired doneness).
3. During the last minute of cooking, place a dollop of herb butter on each steak to melt.
4. Remove the steaks and let them rest on a cutting board for 5-10 minutes.

5. Cook the Asparagus

1. Lower the heat on the Blackstone to medium. Drizzle olive oil on the griddle and add the asparagus.
2. Season with salt, pepper, and red pepper flakes (if using).
3. Toss occasionally and cook for 5-6 minutes until tender-crisp.

Plating the Dinner

1. Place the steak on a plate and top with an extra dollop of herb butter.
2. Serve alongside crispy smashed potatoes and sautéed asparagus.
3. Optional: Garnish with extra parsley and a wedge of lemon for the asparagus.

Tips for Success

• Meat Thermometer: For precise doneness, use a thermometer (120°F for rare, 130°F for medium-rare, 140°F for medium).
• Griddle Zones: Utilize different heat zones on your Blackstone for multitasking.
• Resting the Steak: Letting the steak rest ensures the juices redistribute evenly for a tender bite.

Enjoy your restaurant-quality steak dinner cooked entirely on your Blackstone griddle! Let me know how it turns out. 😊